The Great Classics


The Chef talks about himself through a journey made up of his dishes that have become classics to try or relive

PB-CAMPARI SPRITZ & CHIPS (O)

MEMORY OF LOFOTEN" *
marinated anchovies, sea h2o, caviar, pepper (A, D, O)

TRENTINA PASTA AND BEANS *
mousse of potatoes and Lamon beans, puffed pasta, pork, eggs, snails (A, C, G, H, O)

FOIE GRAS "ROSSINI" *
steamed foie, bread, truffle and aromatic suckling pig (A, G, O, L)

Risotto 200 MONTHS , horseradish apple, mascarpone and Vino Santo wine (G, L, O) *

ABSOLUTE PIGEON smoked pigeon, sweetbreads, parsnips and kumquats (G, H, O) *

TARTE TATIN, ROSEMARY, ONION AND REBORO ICE CREAM (A,C,G,L,O)

“LA VIA DEL TÉ” tea flowers and pralines in a box


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